1-Trim the fat from 500g of chicken thigh fillets and place them in the slow cooker with 200g of hoisin and garlic stir-fry sauce plus ⅓ cup of water.

2-Cook on high for 3 hours until the chicken is tender, then shred it and mix with 2 tablespoons of the reduced sauce.

3-Cook 180g of soba noodles as per package instructions, then toss them with some of the pan sauce.

4-Add 1 cup (120g) of cooked edamame, 1½ cups (90g) of finely shredded red cabbage, 1 carrot cut into thin strips, 1 sliced Lebanese cucumber, 3 finely sliced radishes, and most of 2 finely sliced green onions to the shredded chicken.

5-Squeeze juice from 1 lime over the mixture, garnish with fresh coriander and the remaining green onions, then serve immediately.